Actually it’s not too bad so far and presumably the worst part is over. Presumably. To be honest, I only miss one thing: my daily fountain Diet Coke. I don’t like coffee and a lot of tea hurts my stomach -herbal or otherwise – and I like my daily fountain coke. Think it’s actually the soothing cola syrup because I don’t like coke in a can or plastic bottle.
We’re trying to expand our sights a little – we’re doing okay with sandwiches in lettuce wrap – but we’re relying on things we like – roasted chicken, avocado, green beans, lemon vinaigrette, bacon, roasted cauliflower, eggs, turkey, some ground beef, tuna, salmon, mild white fish – for our basics. I’m making bone broth tomorrow to use in chicken soup, but no noodles.
Fixing roast chicken is quite easy for this ex-vegetarian because you have to wear gloves for sanitary reasons and if I don’t want to stick my hand inside to get the gizzards, etc., then I just stand the chicken up and shake it a little. Yeh I know that’s cowardly but there it helps you transition. I will say the secrets to begin eating meat again are to stop paying attention to your feelings – after all you taught yourself to feel that way – and to quit visualizing animals as people – after all you taught yourself to visualize them that way. IOW, it’s all learned behavior so work to unlearn it.
The biggest lesson I’ve learned is this: When I put together a family cookbook several years ago, I humorously asked my dad about eating possum while growing up. He said he grew up in a rural hollow during the Depression and they ate what they could find, often wild game, greens, mushrooms, berries, acorns to make flour, teas from wild shrubs or whatever they could grow from seeds and were happy to eat it. He said that possum is not different from eating wild turkey or whatever, it’s just a little greasier. He said city people today make fun of him for eating possum but he looked me in the eye and said, “If you get hungry enough, you’ll eat just about anything. I hope you never get that hungry.”
My daughter has a ton of allergies and went on the 21DSD – The 21 Day Sugar Detox Diet – last summer to help resolve some problems. She was happy with the result but found it challenging at first to eat enough protein and calories to stay active, since she works out hard multiple times a week, often using her version of a Mark Rippetoe approach. [http://www.amazon.com/s/ref=nb_sb_ss_c_0_11?url=search-alias%3Dstripbooks&field-keywords=mark+rippetoe&sprefix=mark+rippet%2Caps%2C311]. To succeed, she had to try new foods, new combos, new cooking methods, and new shopping methods. Once I followed her to stores so she could buy chicken feet – yes, just little chopped off chicken feet – so she could make a better bone broth. At the end of the diet, she said to me, “Well it is different with some different foods but if you get hungry enough, you’ll eat just about anything.”
There you have it folks, we’ve come full-circle food in 3 generations. She searches out quality lard, wild greens, dairy from grass-fed animals, free range chickens, veggies from heirloom seeds, wild game, raw local honey and sorghum, raw nuts, Gluten Free flours, raw aged cheeses, non-dairy milks, and she laments pasteurization. Her great-grandparents would be so proud.
From the 21DSD book, I made Salmon Salad with Capers and Tomatoes and Banana-Nut Mini Donuts, with mashed green-topped bananas as the sweetener. The salmon salad was good but honestly, we don’t ever eat cold /room temp salmon so it was a little weird. We typically only eat salmon as croquettes – okay we call them patties – so it was a bit of a learning curve but no biggie. Next up, Salmon Steaks, which Sissy and not-Sissy2 love but we don’t eat. I tried it once roasted with some kind of wood at a restaurant and didn’t like but we’re going to try again.
I first fixed the donuts w/o baking soda – put them into the oven and uh oh there was the baking soda on the counter- and they were edible but tried them the next night and they were much better. Think I liked them better than the ones I tried from Against the Grain. Although I used good-quality – Wilton – non stick donut pans and greased them with coconut oil, they stuck both times so fair warning. Walker’s donuts have never stuck. I spread good coconut butter over the tops, yum.
I also tried author Karen Kingsbury’s Low Carb Pizza recipe and thought it was delicious. It calls for an ungreased cookie sheet but I recommend a light greasing with olive oil. I topped mine with a homemade sugarfree tomato sauce, an olive mix, artichoke hearts, fresh basil, a little smoked Gouda and a drizzle of EEVO. It tasted like pizza. Here’s the easy recipe:
Karen Kingsbury Low Carb Pizza
7 eggs 7 c shredded mozzarella 1 tsp oregano 1 tsp basil
Mix and spread on cookie sheet. Bake 450 for 15 min.
Add toppings bake 10 min more
Here’s pics, pizza on top:
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